Agave Apple Butter Cinnamon Rolls

Sometimes, ok all the time I get urges to bake up something scrumptious that will satisfy my sweet tooth. Lately, since all the Christmas sugar I have really had a yearning for my sugar and carbs. So the challenge is to make something satisfying, yummy  but hopefully lighter and less sugar laden then recipes commonly used. Although I don't ever analyze the nutritional content of my recipes so I am just assuming that by using healthier ingredients and the less healthier items in moderation that it is therefore better for me!


Agave Apple Butter Cinnamon Rolls

Filling
1/4C unsalted butter
1/2C Agave Nectar
1/4 C Apple Butter (maybe a little more use your own judgement)
1tbs cinnamon (more or less depending on your taste- I LOVE IT)
3Tbs whole wheat flour
1/2 C crushed walnuts
3/4C raisins (I mixed raisins and cranberries cause that's how I roll)

In a large bowl cream the butter, apple butter and agave until smooth, add in the cinnamon and flour mix well then stir in the walnuts and raisins. Put in the fridge to chill but take out a few minutes before your ready to use so that its easier to spread but not warm.

Dough
 1C. mashed potato (if you don't have any on hand peel and boil 1 large potato and then mash and cool)
1Tbs Yeast
1/2C warm water
1/4C agave nectar + 2tbs
1/2C milk (I used 1%)
3TBS unsalted butter melted
1Tsp sea salt
3Tbs Ground Flax
2Tbs Wheat Germ
4C whole wheat flour (this is approximate and may need adjustment just watch your dough)

In a mixing bowl place the yeast, warm water and 2tbs of agave and mix a few times to dissolve the yeast. Let sit about 10mins until frothy. Add the mashed potato, milk, remaining agave, melted butter and salt. Mix lightly and then add flax, wheat germ and  flour a little at a time mixing  to blend until a soft dough forms. Keep adding flour until the dough no longer sticks to the side of the bowl but you still want it to be smooth and elastic. Oil a bowl lightly an put dough in and let rest for 20 mins. Punch dough down and turn in oiled bowl, cover and allow to rise until doubled about an hour.

Spray a large baking dish with non stick spray (at least 9x11) Punch dough down sprinkle with flour and gently roll into a big rectangle approximately 18x20 and 1/4 in thick. Spread the filling evenly over the dough, beginning on the long side gently roll dough up to form a long log shape then slice about every 1/2 in and place in single layer into prepared pan its ok for the rolls to slightly touch. Brush the tops with some melted butter cover with a kitchen towel and let rise for 45 mins until doubled in size.
Preheat the oven to 375

When the rolls have risen bake for 25mins until lightly golden. Let the rolls cool for 15mins before putting on the glaze.

Glaze
2Tbs room temp Coconut oil (you may sub butter if you wish)
21/2TBS apple juice preferably unsweetened
1/2c nonfat dry milk powder
1/3c agave
1tsp Vanilla extract

Place all ingredient in a food processor and blend until smooth. Drizzle onto slightly cooled rolls and enjoy! They are best served warm!